Peter Rabbit's Potted Chocolate Pudding

• Vegetarian

• Produce

  • 1 fresh sprigs Mint

• Baking & Spices

  • 3 tbsp Cocoa powder
  • 6 tbsp Cornstarch
  • 340 g Dark chocolate melts
  • 2 tsp Vanilla essence
  • 1 1/2 cups White sugar

• Snacks

  • 1 package Chocolate cookies

• Dairy

  • 40 g Butter
  • 2 1/2 cups Milk
  • 2 1/2 cups Thickened cream

Found on foodinliterature.com

Description

Ingredients

• 1.5 cups white sugar
• 6 tbsp cornstarch
• 3tbsp cocoa powder
• 2.5 cups thickened cream
• 2.5 cups milk
• 2 tsp vanilla essence
• 340g dark chocolate melts
• 40g butter (if you use salted, dont add extra salt. If you use unsalted, toss in a pinch)
• a package of chocolate cookies (not choc chip, it needs to be dark like dirt!)
• fresh sprigs of mint

Directions

• Sift together the sugar, cornstarch, and cocoa so there are no lumps into a mixer with a whisk attachment.
• In a bowl, stir together the cream, milk and vanilla.
• Turn the mixer to low, and pour in a slow steady stream all the liquid mixture into the dry mixture. Let the mixer whisk together until there are no lumps and is smooth.
• Pour the mixture into a medium sized saucepan and place over medium heat.
• Bring the mixture to a boil, constantly stirring so it doesnt dont burn or curl, as thisll leave you with ugly gloopy bits.
• Once it starts to thicken, add in the chocolate melt pieces, and stir until combined.
• Remove from the stove and stir in the butter.
• Let it begin to cool, then split the pudding between small glasses (make sure you dont fill to the top).
• Place in the fridge for about 1 hour, by which point itll be cool and set.
• Meanwhile, place the cookies in a large sandwich bag and use a rolling pin to crush the cookies.
• Before you serve, sprinkle the crushed cookies over the top and press in a sprig of mint into each glass.